The cellar

Top-rated Aragonez

Every wine

The highest-rated Aragonez bottlings we have reviewed, one per producer.

4.7 Alentejo Quinta do Mouro Rótulo Dourado Quinta do Mouro 4.6 Alentejo Esporão Reserva Tinto Herdade do Esporao 4.6 Alentejo Grande Rocim Tinto Herdade do Rocim

Region by region

Where Aragonez is made

1 regions, with their best Aragonez bottles and the estates that make them.

Wine and cheese

Cheese with Aragonez

Every cheese
Queijo Serra da Estrela Velho Our pick Velho is strong to slightly strong, lightly peppery and salty, with a persistent aroma. A Touriga Nacional-led Dão red has the structure to hold up beside it, and the salt and aged fat of the cheese take some edge off the wine's grip. Touriga Nacional, structured red, Dão: Casa de Santar Reserva Tinto · Cabriz Edição Especial · Cabriz Reserva Tinto
Queijo Serpa Velho Our pick Past 180 days Serpa Velho is hard, dry and slightly brittle, with an intense, lingering flavour. A full-bodied, deeply coloured red led by Alicante Bouschet has the weight to meet it, and the aged ewe's milk fat rounds the wine's tannin. Alicante Bouschet red, Alentejo: Quinta do Mouro Rótulo Dourado · Grande Rocim Tinto · Conde d'Ervideira Reserva Tinto
Queijo de Évora Our pick Portuguese Wikipedia says Évora cheese was once kept under olive oil in clay talhas. Reds fermented in talha share that clay and carry high acidity that echoes the cheese's slightly acid, picante paste; the lighter, younger bottles suit the semi-hard wheel. Vinho de Talha red, Alentejo: Esporão Vinho de Talha Tinto · Amphora Tinto · Barrocal Talha Tinto
Queijo Serpa Our pick Serpa's buttery, mild paste softens the tannin of a dry red blend of Aragonez and Trincadeira. The lighter, briefly oaked bottles suit a young wheel; the full-bodied, oak-aged reservas want a cheese with more age to hold its own. Aragonez and Trincadeira red, Alentejo: Tapada do Chaves Vinhas Velhas Tinto · Marquês de Borba Reserva Tinto · Esporão Reserva Tinto
Queijo Mestiço de Tolosa Our pick A dry rosé made in stainless steel, light in body and high in acidity, sets off the supple, semi-soft paste of Tolosa and meets its slightly picante finish with freshness rather than tannin. Dry rosé, Alentejo: Monte da Peceguina Rosé
Queijo de Nisa Our pick Nisa is firm and slightly acid with an intense aroma, and it is made in the same Portalegre district as these reds. Their structure, from medium to full, matches the firm paste, and the cheese's fat softens the tannin. Portalegre red, Alentejo: Tapada do Chaves Vinhas Velhas Tinto · Conventual Reserva Tinto · Glória Reynolds Tinto

Plan the trip

Taste Aragonez where it grows

Tastings and tours in the regions above, and somewhere to stay.

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